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Pear Bruchetta

ServesServes 2 - 4
Cooking timeCooking Time:
Prep Time:


  • 6 SAFARI Dried Pears
  • 2 Rooibos tea bags soaked in
  • 250ml hot water
  • 60 ml olive oil
  • 60 g butter or margarine
  • 6 slices of baguette
  • 20 g wild rocket
  • 100 g ricotta or feta cheese, crumbled
  • 15 ml balsamic reduction


  1. Soak the pears overnight in the rooibos tea. Place the pears on paper towel to dry and discard the liquid.
  2. Heat olive oil and butter in a large pan. Add baguette slices and toast on both sides until golden brown. Set aside.
  3. Heat a griddle pan over medium heat. Lightly brush the pears with oil and grill on both sides.
  4. To assemble: Place the bruschetta slices on a large serving tray. Top each with rocket, then ricotta and lastly the grilled pears. Drizzle with the balsamic reduction and serve immediately.
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